Sausage Stroganoff In Puff Pastry Shells
|Skinless link sausages||20 Ounce (2 Packages, 10 Ounce Each)|
|Onion||1 Medium, sliced|
|Canned condensed cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Sour cream||1 Cup (16 tbs)|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Worcestershire sauce||2 Teaspoon|
|Frozen puff pastry shells||8 , thawed according to package directions|
Preheat oven to 250°F.
Cut sausage into bite-size pieces.
Cook in large skillet over medium heat until browned, stirring occasionally.
Remove sausage; set aside.
Add onion to drippings; cook and stir until just tender.
Stir in sausage and all remaining ingredients except pastry shells.
Cook over low heat until heated through.
Warm shells in oven.
Spoon sausage mixture into shells.